10-Minute Fishcakes and Scallops Stir Fry Recipe (Easy & Delicious!)

Ever had one of those nights where you stare into your fridge, trying to figure out what to cook, and everything just feels… boring? Been there, done that! That’s exactly how I stumbled upon this fishcakes and scallops stir fry recipe pure desperation turned into a weeknight winner.

Seafood stir fry is one of those dishes that sounds fancy but is actually ridiculously easy to throw together. Plus, it’s packed with flavor, has a perfect balance of textures, and can be customized in a million different ways. Whether you love garlic butter scallops, crispy fish cakes, or just need a quick seafood dinner, this dish has you covered. Oh, and did I mention it only takes about 20 minutes? Because, let’s be honest, nobody has time to spend hours in the kitchen after a long day.

Let’s dive into this easy, mouthwatering stir fry recipe that’s perfect for busy weeknights. I promise, once you try it, you’ll wonder why you haven’t been making it all along.

Why You’ll Love This Fishcakes and Scallops Stir Fry

Alright, let’s talk about why this dish is a total game-changer. I used to think making a seafood stir fry was some next-level kitchen sorcery, but turns out, it’s one of the easiest things ever. Here’s why this recipe will become a staple in your kitchen:

1. It’s Stupidly Easy to Make

Seriously, if you can chop a few veggies and toss things into a hot pan, you’ve got this. The hardest part? Not overcooking the scallops (but don’t worry, I’ll walk you through that). Fishcakes and scallops cook ridiculously fast, so the whole dish comes together in a flash. Perfect for when you’re starving and don’t feel like waiting forever for dinner.

2. The Flavor is Unreal

I’m talking umami-packed goodness. The crispy fish cakes soak up the stir fry sauce like little flavor sponges, while the scallops stay juicy and buttery. Add in some garlic, ginger, and a splash of soy sauce, and boom you’ve got restaurant-quality flavor at home.

3. It’s Healthy (Without Tasting Like Diet Food)

We’re talking lean protein from the seafood, fiber-packed veggies, and just enough healthy fats to keep things satisfying. Plus, if you’re watching your carbs, you can totally skip the rice and serve this over cauliflower rice or just eat it as-is. It’s one of those rare meals that feels indulgent but is actually pretty darn nutritious.

4. Totally Customizable

Not a fan of a certain veggie? Swap it out. Want it spicier? Add some chili flakes. Prefer a gluten-free stir fry sauce? Easy fix. This dish plays nice with whatever you’ve got in your fridge, making it the ultimate “use what you have” kind of recipe.

5. Impress Your Friends (Without Breaking a Sweat)

There’s something about a seafood stir fry that just looks fancy. But joke’s on them it takes barely any effort! Next time you have people over, whip this up and watch them be amazed at your “chef skills.” Just don’t tell them how easy it was.

Ingredients for a Flavorful Fishcakes and Scallops Stir Fry

When it comes to making the best fishcakes and scallops stir fry, having the right ingredients is key. I’ve learned this the hard way like the time I tried to use frozen scallops straight from the freezer (spoiler alert: they turned into rubber). Here’s what you’ll need to get it just right.

Main Ingredients:

• Fishcakes: Any type works, but I love using Thai or Korean-style fishcakes for extra flavor. Make sure to slice them thin so they crisp up nicely.
• Scallops: Fresh is best, but if you use frozen, thaw them properly (trust me, do not skip this step). Pat them dry so they sear beautifully.
• Vegetables: Bell peppers, snap peas, and carrots add crunch, but feel free to throw in whatever’s in your fridge. Mushrooms? Broccoli? Go wild.
• Garlic & Ginger: Fresh is a must no jarred stuff here! These aromatics take the flavor to the next level.
• Green Onions & Cilantro: For a fresh, herby finish.

Stir Fry Sauce Ingredients:

• Soy Sauce: The umami base of the sauce. Use low-sodium if you prefer.
• Oyster Sauce: Adds a rich depth of flavor. If you don’t have it, a mix of soy sauce and a touch of sugar works.
• Sesame Oil: Gives the stir fry that signature nutty taste.
• Rice Vinegar: Adds a little tang to balance everything out.
• Honey or Brown Sugar: Just a touch to round out the flavors.
• Red Pepper Flakes (Optional): If you like a little heat.

Pro Tips for Choosing the Best Ingredients:

1. Go Fresh When You Can: Fresh scallops will always taste better than frozen, but if frozen is all you have, just thaw them in the fridge overnight.
2. Slice Fishcakes Thin: They crisp up better this way and absorb more sauce. Thick slices tend to get chewy.
3. Don’t Skimp on Aromatics: Garlic and ginger are the backbone of the flavor use real fresh ones, not the sad pre-minced stuff in jars.

I’ve made the mistake of skipping key ingredients before, thinking they wouldn’t make a difference. But trust me, when you use quality ingredients, you’ll taste the difference!

Step-by-Step Guide to Cooking Fishcakes and Scallops Stir Fry

Alright, let’s get cooking! The key to a great stir fry is to have everything prepped and ready to go because once you start, things move fast. I learned this the hard way when I tried to chop veggies while the scallops were in the pan yeah, that ended with a smoky kitchen and overcooked seafood.

So, do yourself a favor: chop, measure, and line up everything before you turn on the stove. Here’s the step-by-step breakdown:

1. Prep Your Ingredients Like a Pro

• Pat the scallops dry with a paper towel. Moisture is the enemy of a good sear! If they’re too wet, they’ll steam instead of getting that beautiful golden crust.
• Slice the fishcakes into thin, bite-sized pieces. This helps them crisp up and absorb all the delicious stir fry sauce.
• Chop your veggies into even-sized pieces. Nobody wants some veggies overcooked while others are still crunchy.
• Mix the sauce in a small bowl soy sauce, oyster sauce, sesame oil, rice vinegar, honey, and red pepper flakes if you like a bit of heat. Having it ready saves you from panicking when things are sizzling.

2. Sear the Scallops First

• Heat a tablespoon of oil (I love using avocado or peanut oil) in a large pan or wok over medium-high heat.
• Once the oil is shimmering, add the scallops in a single layer don’t crowd the pan! Let them cook for about 1-2 minutes per side until golden brown.
• Resist the urge to move them around! Let them sit still so they develop that beautiful caramelization. Once they’re done, remove them from the pan and set aside.

3. Cook the Fishcakes

• In the same pan, add a bit more oil if needed, then toss in the sliced fishcakes.
• Stir-fry for 2-3 minutes until the edges turn golden and slightly crispy. They don’t need long since they’re already cooked you just want them to soak up some flavor.

4. Stir-Fry the Veggies

• Add your chopped veggies (bell peppers, snap peas, carrots whatever you’re using) along with the minced garlic and ginger.
• Stir-fry for 2-3 minutes, just until they start to soften but still have a little crunch. Nobody likes mushy veggies in their stir fry!

5. Bring It All Together

• Pour in the prepared stir fry sauce and toss everything together fishcakes, scallops, and veggies.
• Let it cook for another 1-2 minutes, just until everything is coated in that glossy, flavorful sauce.
• Sprinkle with chopped green onions and cilantro for a fresh kick.

6. Serve & Enjoy

• Plate it up over steamed rice, noodles, or eat it as-is for a low-carb option.
• Optional but highly recommended: drizzle a little extra sesame oil on top and squeeze some fresh lime juice over everything. Absolute game-changer.

Boom! You just made a killer seafood stir fry in under 20 minutes. Let’s move on to some pro tips so you can get it perfect every time.

Pro Tips for a Perfect Stir Fry

Over the years, I’ve made every mistake possible when it comes to stir frying. I’ve had soggy scallops, gummy sauces, and fishcakes that tasted like rubber. But after plenty of trial and error, I’ve figured out a few game-changing tips.

1. Dry Those Scallops Like Your Life Depends on It

I can’t stress this enough moisture = sad, steamed scallops. Use paper towels to pat them dry thoroughly. If they’re still damp, sprinkle a tiny bit of cornstarch on them before cooking for an extra crispy sear.

2. High Heat is Your Best Friend

A stir fry should be fast and hot. If your pan isn’t sizzling when the food hits it, you’re doing it wrong. High heat ensures a good sear, locks in flavors, and keeps everything crisp.

3. Don’t Overcrowd the Pan

It’s tempting to dump everything in at once, but that just leads to steaming instead of frying. Cook in batches if needed especially for scallops. They need space to brown properly.

4. Sauce Goes in Last

One rookie mistake? Pouring the sauce in too early. It should go in at the very end, just long enough to coat everything and slightly thicken. This keeps the stir fry from turning soupy.

5. Use a Wok (or the Biggest Pan You Have)

A wok distributes heat evenly and makes stir frying a breeze. But if you don’t have one, use your largest skillet just make sure it’s wide enough so everything cooks evenly.

6. Taste & Adjust Before Serving

Not salty enough? Add a dash of soy sauce. Need more heat? Toss in some chili flakes. Want a little tang? A splash of rice vinegar or lime juice works wonders. Customize it to your taste!

7. Leftovers? Reheat the Right Way

Seafood stir fry makes for an awesome next-day meal, but don’t just microwave it into oblivion. Instead, reheat it in a hot pan for a couple of minutes to keep the texture intact.

Trust me once you nail these tips, you’ll be whipping up perfect stir fry every time.

Serving Suggestions for Fishcakes and Scallops Stir Fry

Alright, you’ve got this amazing fishcakes and scallops stir fry ready to go but what do you serve it with? I used to just dump it onto a plate and call it a day, but pairing it with the right sides makes all the difference. Here are some killer options to round out your meal.

1. Classic White Rice (or Brown Rice, If You’re Feeling Healthy)

You can’t go wrong with steamed rice. It soaks up all that delicious stir fry sauce and balances the flavors perfectly. Brown rice is a great alternative if you want a bit more fiber and nuttiness.

💡 Pro Tip: If you want restaurant-style fluffy rice, rinse it a few times before cooking to remove excess starch. Also, day-old rice works wonders if you’re planning to stir-fry it later!

2. Noodles: Because Who Doesn’t Love Carbs?

If you’re in the mood for something heartier, toss this stir fry over noodles. Thin rice noodles, egg noodles, or even udon all work great. You can even stir-fry them right into the dish for extra saucy goodness.

🚀 Game Changer: Stir in some extra sesame oil and soy sauce when tossing noodles to give them that irresistible umami kick.

3. Cauliflower Rice (For the Low-Carb Crew)

Trying to keep things light? Cauliflower rice is your best friend. It soaks up flavors almost like regular rice, but without the extra carbs. Just don’t overcook it nobody wants mushy cauliflower.

4. Stir-Fried Veggies (Because Balance is Key)

If you want to up the veggie content, a simple side of stir-fried greens is perfect. Bok choy, spinach, or Chinese broccoli sautéed with garlic and a splash of soy sauce? Absolute perfection.

5. A Side of Miso Soup for That Cozy Vibe

A warm bowl of miso soup pairs beautifully with this dish, adding a comforting, umami-rich contrast. Plus, it’s stupidly easy to make just dissolve miso paste in hot water, throw in some tofu and seaweed, and boom, done.

6. Pickled Vegetables for a Tangy Twist

A little acidity can cut through the richness of the stir fry, and pickled cucumbers, daikon, or kimchi do just that. Plus, they add an extra layer of crunch!

7. Fried Egg on Top (Because Everything is Better with an Egg)

If you’ve never topped a stir fry with a fried egg, you’re missing out. The runny yolk creates a silky sauce that coats everything seriously, just try it.

8. A Cold Beer or Iced Tea for the Ultimate Combo

Okay, not exactly a “side dish,” but hear me out: a crisp, ice-cold drink makes every bite better. Whether it’s a light beer, a refreshing iced tea, or even a citrusy sparkling water, it’s the perfect finishing touch.

So, whether you’re in the mood for noodles, rice, or something low-carb, there’s a perfect pairing for this stir fry. Now, let’s talk about ways to switch things up!

Variations and Substitutions for Fishcakes and Scallops Stir Fry Recipe

One of the best things about this fishcakes and scallops stir fry recipe? You can tweak it in a million ways to match what you’ve got in your kitchen. I’ve tried so many different versions of this dish, some amazing, some… not so much (let’s just say tofu and fish sauce don’t always get along). Here are some fun variations to keep things interesting!

1. Swap the Seafood for Other Proteins

• Shrimp & Fishcakes: Don’t have scallops? Shrimp works beautifully here. Just cook them the same way quick and hot.
• Chicken & Fishcakes: Not in a seafood mood? Thinly sliced chicken breast or thighs make a great alternative.
• Tofu for a Vegetarian Option: Crispy pan-fried tofu can stand in for the scallops. Press it first to remove excess moisture for the best texture.

2. Change Up the Sauce

• Spicy Thai-Style Sauce: Swap the oyster sauce for fish sauce and add a spoonful of Thai red curry paste. Boom instant Thai vibes.
• Honey Garlic Glaze: Add extra garlic and swap the soy sauce for a mix of honey and tamari for a sweet-savory twist.
• Lemon Butter Sauce: Skip the soy sauce and use butter, lemon juice, and a splash of white wine for a lighter, Mediterranean-inspired version.

3. Play with the Veggies

• Mushrooms & Zucchini: They soak up sauce like a dream and add a meaty texture.
• Water Chestnuts & Bamboo Shoots: If you love crunch, these are must-haves.
• Cabbage & Bean Sprouts: Quick-cooking and perfect for adding extra bulk without overpowering the dish.

4. Make It Gluten-Free

• Use tamari instead of soy sauce.
• Double-check that your fishcakes don’t have hidden gluten (some brands do!).
• Swap oyster sauce for a mix of tamari + a touch of coconut sugar.

5. Want It Extra Crispy? Try a Batter Coating

Lightly dredge the fishcakes in cornstarch before frying for an ultra-crispy texture. Same goes for scallops just make sure not to overdo it!

6. Add a Spicy Kick

• Throw in sliced Thai chilies or a dash of sriracha for heat.
• Drizzle with chili oil before serving for extra flavor.
• Stir in a spoonful of gochujang (Korean chili paste) for a deep, smoky spice.

7. Go Low-Carb with Zoodles

If you’re skipping grains, zucchini noodles are a fantastic alternative. Just stir-fry them separately to avoid excess water in the dish.

Honestly, half the fun of this dish is experimenting! Some combos will be instant winners, others… well, let’s just say you’ll learn what not to do. Either way, you’ll never get bored of this stir fry.

Common Mistakes to Avoid When Making Fishcakes and Scallops Stir Fry

Even the best cooks mess up sometimes trust me, I’ve been there. I’ve ended up with rubbery scallops, gummy sauces, and stir fry that was more of a soggy mess than anything else. So, let’s go over some of the most common mistakes and how to dodge them like a pro.

1. Not Drying the Scallops Properly

I’ve said it before, and I’ll say it again moisture is the enemy of a good sear. If you toss wet scallops into a pan, they’ll steam instead of getting that perfect golden crust. Pat them dry with paper towels and, if needed, sprinkle a little cornstarch for extra crispiness.

2. Overcrowding the Pan

I get it, you’re in a hurry and want to cook everything at once. But if you cram too much into the pan, the ingredients won’t cook evenly, and instead of a stir fry, you’ll end up with a sad, steamed mess. Cook in batches if necessary it’s worth the extra couple of minutes.

3. Cooking Seafood Too Long

Scallops cook fast like, blink and they’re done fast. Overcooking turns them tough and chewy. Stick to 1-2 minutes per side, and pull them off the heat as soon as they turn golden. Residual heat will finish the job.

4. Adding Sauce Too Early

Pouring the sauce in before the seafood and veggies are cooked is a rookie mistake. The sauce will thicken too much, and you’ll end up with an overly sticky dish. Always add sauce at the end and toss everything together quickly.

5. Using the Wrong Oil

Butter or olive oil might seem tempting, but they have low smoke points and burn quickly. For stir-frying, you want oils that can handle high heat, like peanut oil, avocado oil, or sesame oil.

6. Not Prepping Everything in Advance

A stir fry moves fast there’s no time to be chopping veggies or measuring sauces once the pan is hot. Have everything ready before you even think about turning on the stove. Trust me, it makes cooking way less stressful.

7. Not Tasting & Adjusting

A stir fry isn’t a one-size-fits-all recipe. Taste your dish before serving and adjust if needed more soy sauce for saltiness, a splash of vinegar for tang, or some chili flakes for heat.

FAQs About Fishcakes and Scallops Stir Fry Recipe

1. Can I use frozen scallops for this recipe?

Absolutely! Just make sure to thaw them properly in the fridge overnight and pat them dry before cooking. Wet scallops won’t sear well, so get rid of as much moisture as possible.

2. Can I make this stir fry ahead of time?

You can prep everything in advance, but I wouldn’t recommend cooking the whole dish ahead of time. Seafood tastes best fresh, and reheating scallops can make them rubbery. If you need to save time, chop your veggies and mix your sauce in advance, then cook everything fresh when you’re ready to eat.

3. What’s the best way to store leftovers?

Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, use a hot pan instead of a microwave this keeps everything from turning mushy.

4. Can I make this recipe spicy?

Definitely! Add red pepper flakes, Thai chilies, or a spoonful of gochujang to the sauce for some heat. If you like extra spice, drizzle with chili oil before serving.

5. What kind of fishcakes should I use?

Asian-style fishcakes are best for this recipe. Look for them in the frozen or refrigerated section of an Asian grocery store. If you can’t find them, shrimp or crab cakes can work as a substitute.

6. Can I make this dish gluten-free?

Yep! Just swap the soy sauce for tamari and make sure your fishcakes are gluten-free (some brands contain wheat). Also, double-check your oyster sauce some versions have hidden gluten.

7. What’s the best way to get crispy scallops?

Three things: pat them dry, use high heat, and don’t move them around too much. Let them sit in the pan undisturbed for 1-2 minutes per side so they can develop that beautiful crust.

8. Can I use other types of seafood?

For sure! Shrimp, calamari, or even chunks of white fish work great in this stir fry. Just be mindful of cooking times seafood cooks fast!

Conclusion

And there you have it everything you need to make an incredible fishcakes and scallops stir fry that’s packed with flavor, texture, and just the right amount of kick. Whether you’re serving it over rice, noodles, or keeping it low-carb with veggies, this dish is endlessly customizable.

Remember: dry your scallops, keep the heat high, and don’t overcook the seafood. If you follow these simple rules, you’ll end up with a stir fry that’s restaurant-quality every single time.

Now, I’d love to hear from you! Have you tried making this dish? Got your own tips or variations? Drop a comment below and let’s talk stir fry. Happy cooking! 🍽️🔥

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